- For the dough: flour - 1 1/4 Cups
- salt - 1/2 teaspoonfuls
- lard - 1/2 cup (cut into pieces)
- of ice water - 3-4 st. spoons
- For filling: large eggs - 3 pieces
- corn syrup - 2/3 Glass
- light brown sugar - 1/4 cup
- melted unsalted butter - 1/4 Glass
- salt - 1/4 teaspoons
- extract of vanilla - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- pieces of toffee - 1 cup
- pecans - 1 Glass (sliced)
Make the dough. In a large bowl, mix flour and salt together. Cut butter and lard, add to the flour. Add 1 tablespoon of water, stirring the fork with a fork after each addition until the mixture is moistened. On the working surface, form a flat disc from the dough, wrap in a plastic bag and put in the refrigerator for 30 minutes. On a lightly floured surface roll out using a rolling pin. Form a circle with a diameter of 30 cm and a thickness of 3 mm from the dough. Put the dough into a pie shape, trim the edges, creating a canopy of edges with a height of 1.3 cm. Prepare the filling. Preheat the oven to 190 degrees. In a large bowl, mix the eggs, corn syrup, brown sugar, butter, salt, vanillin, almond extract, toffee and chopped pecans. Pour the filling on the dough. Lay out the nuts, not reaching the outer edge of the pie. 14 nuts - on the outer edge of the pie, 7 - in a small circle in the center, 1 nut - in the center. Bake for 20 minutes. Cover with parchment paper and continue baking for 20 to 30 minutes. Allow to cool and serve.
Servings: 9